Chicken Ruby Curry

A Ruby Murray with a Personal Story

Some recipes arrive through careful planning. Others arrive through memories.

This recipe takes its name from the legendary singer Ruby Murray, who stayed at my small hotel in Blackpool many years ago. Looking back at old photographs while preparing this edition of Expat Lifestyle Magazine brought back wonderful memories of laughter, hospitality and the joy of bringing people together around a table.

Food has always been one of the simplest ways to create connections, and this comforting curry is my own small tribute to those memorable days.

Rich, warming and full of flavour, Chicken Ruby combines tender marinated chicken with a luxurious makhani sauce. It is the sort of dish that fills the kitchen with wonderful aromas and encourages everyone to linger just a little longer after dinner.

Moira

Chicken Ruby Curry

A rich and comforting curry inspired by the flavours of a traditional Ruby Murray, featuring marinated chicken in a luxurious homemade makhani sauce.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

Marinade

• 700 g skinless boneless chicken thighs
• 20 g unsalted butter melted
• 1 tsp fenugreek powder
• 10 g chopped fresh ginger
• 20 g chopped garlic
• 5 g fine sea salt
• 1 tsp chilli powder
• 1½ tsp ground cumin
• ½ tsp garam masala
• 2 tsp lime juice
• 2 tsp vegetable oil
• 75 g full-fat Greek yoghurt

Makhani Sauce

• 7 –8 cloves garlic
• 175 ml vegetable oil
• 20 g fresh root ginger grated
• 800 g tinned chopped tomatoes
• 2 bay leaves
• 6 green cardamom pods
• 2 black cardamom pods
• 2 cinnamon sticks
• 2 tsp fine sea salt
• 1½ tsp chilli powder
• 1 tsp garam masala
• 20 g granulated sugar
• 1 tbsp runny honey
• 1 tsp crushed dried fenugreek leaves or powder
• 1 cup double cream

Method

 

Marinate the Chicken

1. Blend all marinade ingredients to a smooth paste.
2. Cut the chicken into approximately 4cm chunks.
3. Coat thoroughly with the marinade.
4. Cover and refrigerate overnight or for 24 hours.
5. Heat the grill to medium-high.
6. Place chicken on a grill rack and brush with melted butter.
7. Grill for 8–10 minutes until cooked through and lightly charred.

Make the Makhani Sauce

1. Peel and finely dice the garlic.
2. Heat the oil in a large saucepan over medium-high heat.
3. Fry the chopped garlic until golden and crisp, approximately 7–8 minutes.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Grate the remaining garlic and ginger into a fine paste.
6. Blend the tomatoes until smooth.
7. Return the oil to the heat and add bay leaves, cardamom pods and cinnamon sticks.
8. Allow to crackle for one minute.
9. Add the garlic and ginger paste and cook for five minutes.
10. Add tomatoes, salt and chilli powder.
11. Simmer until reduced by approximately half.
12. Add butter and simmer for a further five minutes.
13. Stir in garam masala, sugar, honey, cumin, crisp garlic and fenugreek.
14. Cook for 15 minutes.
15. Add cream and simmer gently for five minutes.

Finish the Curry

1. Reheat the sauce if required.
2. Add the grilled chicken.
3. Simmer gently for 10 minutes.
4. Garnish with ginger matchsticks and chopped coriander.
5. Serve with rice.

Notes

• Marinating overnight produces the best flavour.
• Serve with basmati rice or naan bread.
• Pairs well with a Monastrell rosé from Alicante.

Moira’s Kitchen Tip

If you have time, allow the chicken to marinate overnight. The additional time helps the spices penetrate the meat and creates a deeper flavour.

Suggested Wine Pairing

For this dish I recommend a light Monastrell rosé from Alicante. The fresh berry notes and gentle acidity balance the spices beautifully without overpowering them.

Variations To Try

• Add a little extra chilli for additional heat.
• Substitute chicken breast for thighs if preferred.
• Serve with pilau rice, naan bread or both.
• Garnish with fresh coriander and ginger matchsticks.

From Moira’s Kitchen

This recipe first appeared in the Spring 2026 edition of Expat Lifestyle Magazine as part of the new Moira’s Kitchen collection.

For more original recipes, lifestyle articles and stories from across Spain, explore the latest edition of the magazine.